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Salmon Croquettes

Salmon croquettes are breaded and fried patties made from salmon, cream, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Salmon Croquettes

Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Salmon Croquettes

Ingredients

Directions

Make the base

  1. Boil the cream in a saucepan.

  2. Stir in the flour, butter, and parsley until well combined.

Shape the croquettes

  1. Chop the salmon finely and add lemon juice and Worcestershire sauce.

  2. Mix the salmon with the boiled cream mixture.

  3. Shape the mixture into croquettes.

  4. Dip each croquette into the whipped eggs, then coat with bread crumbs.

Fry

  1. Fry the croquettes in hot lard until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Salmon
Forms the bulk of the croquette and supplies the main flavour.
Cream
Makes a thick, moist binder that keeps the mixture from drying out.
Eggs
Bind the mixture and help the bread crumb coating set and brown.
Bread crumbs
Form a crisp, golden outer crust when fried.
Flour
Thickens the cream mixture so the croquettes hold their shape.
Butter
Adds richness and fat that carries flavour and aids browning.

The step that matters

Shape the croquettes. The mixture must be cool and firm enough to hold its shape. If it is too warm or too wet, the croquettes can slump or crack, and the coating may fall off during frying.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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